Golgappe | Pani Puri

Name: Golgappe | Pani Puri
Total time: 2400 s
Yield: 10-12 servings
Cuisine: Indian
Ingredients: As required Ready made Puri (easier option); 1/2 cup semolina / rava; 1/2 tbsp maida / all-purpose flour; as per taste Salt; 1/4 tsp baking soda; as required Oil for frying; as required Mint; as required Coriander; 1 tsp Roughly chopped ginger; 6-7 chopped green chillies; 1 tsp roasted cumin seeds; as needed Lemon juice; 2 tsp Black salt; 2 cups water; as required Boondi; 4 tsp jaggery; 1/2 cup Tamarind; 1 tsp cumin powder; 1 tsp chaat masala; as required Salt; 2 cups water; 2 boiled potatoes; 1 tsp roasted cumin powder; 1 tsp chaat masala; As required Salt; 1/2 cup Boiled white chickpeas; 1/2 tsp red chilli powder; 1/2 tsp cumin powder; 1/2 tsp coriander powder; 1/4 tsp chaat masala

Homemaker Shivali @HomemakerShivali

Golgappe or Pani Puri is famous street food which is popular among everyone from the kids, to the youth, to the old . With so many tasty and lipsmacking flavours bursting in your mouth, you can't resist having it enough. Highly popular in house parties , kitty parties and also in kid's parties. Made with crispy, hollow, fried dough balls (puri) and stuffed with boiled potatoes or boiled white chickpeas (also known as ragda) together with spicy water (teekha Paani )and a sweet tangy water (meetha Paani ) Pani puri is a favorite and immensely popular chaat in every party. Please do try and let me know how you like it. #golgappe #panipuri #homemakershivali #cookpadindia #toc4 #partyrecipe #chaatrecipe #streetchaat

Homemaker Shivali @HomemakerShivali

Saved

Ingredients

30-40 mins

10-12 servings

As required Ready made Puri (easier option)
For Puri (in case if you want to make)
1/2 cupsemolina / rava
1/2 tbspmaida / all-purpose flour
as per tasteSalt
1/4 tspbaking soda
as requiredOil for frying
For Spicy water (Tikha Pani)
as requiredMint
as requiredCoriander
1 tspRoughly chopped ginger
6-7chopped green chillies
1 tsproasted cumin seeds
as neededLemon juice
2 tspBlack salt
2 cupswater
as required Boondi
For sweet tangy water (Meetha Pani)
4 tspjaggery
1/2 cupTamarind
1 tspcumin powder
1 tspchaat masala
as required Salt
2 cupswater
For potato filling
2boiled potatoes
1 tsproasted cumin powder
1 tspchaat masala
As required Salt
For ragda filling
1/2 cupBoiled white chickpeas
1/2 tspred chilli powder
1/2 tspcumin powder
1/2 tspcoriander powder
1/4 tspchaat masala
as required Salt

Saved

Steps

30-40 mins

1

For Puri :
In a mixing bowl, take 1/2 cup rava / suji,1/2 tbsp maida / all-purpose flour, Salt as required, add oil and mix well.
2

Now add baking soda. Mix all ingredients thoroughly
3

Add water 1 to 2 tablespoon at a time and start kneading the dough.
4

Keep adding water until you get an elastic dough that is neither too soft nor too stiff.
5

Knead the dough for 5 minutes. Add more water if needed. The dough should be such that it should roll easily without any cracks. (While kneading the dough, keep in mind that Rava absorbs water)
6

Cover the dough with a damp cloth or paper towel. Set aside for 30 minutes
7

After the resting time, knead the dough again for 2 to 3 more minutes.
8

Take one part on a rolling board and cover the remaining dough ball with a damp cloth
9

Take one ball on your rolling board and roll it into thin and even round. (If the ball is not rolled evenly, then the poories won’t puff up)
10

Roll it evenly to a diameter of 8 to 9 inches approx. ( It shouldn’t be too thick or thin.
Using a round cutter, cut out the circles)
11

Transfer them onto a damp cloth and cover all the puries with another damp cloth. Repeat the same with the other 8 parts.
12

Collect the scraps, knead again and roll it out. Repeat the same process until all the dough is over.
13

Heat oil well. Add one puri to check the thickness and temperature of the puri. (The puri should sizzle, float and puff up immediately)
14

Gently add 3 to 4 puries in the oil. Nudge the puries with a spoon to help them puff up. Fry all the puries on a medium flame.
15

Keep flipping them on both sides until it reaches a light golden brown color and puris are crisp.
Take them out on absorbent paper.
Fry the remaining puris, in the same way.
16

For Potato filling :
Boil 2 medium-sized potatoes.
When warm, peel them and mash them
Add 1 tsp roasted cumin powder,1 tsp chat masala and salt as required
Mix everything well.
17

For ragda filling :
Boil 1/2 cup white chick peas. While they're hot, mash them gently until they're soft.
Add 1/2 tsp red chilli powder,1/2 tsp cumin powder,1/2 tsp coriander powder,1/4 tsp chaat masala and Salt as required.
Mix everything well
18

For Tikha Pani :
In a mixer grinder, take Mint leaves,Coriander leaves,1 tsp roughly chopped ginger,6-7 chopped green chillies and 1 tsp roasted cumin seeds. Grind them thoroughly.
Take the coarse paste in a bowl and Add Lemon juice,2 tsp Black salt and 2 cups of Water and Boondi to it. Mix it well and make it watery.
Add ice cubes (if you want it chilled)
19

For Meetha Pani :
In a mixer grinder, take 4 tsp jaggery and 1/2 cup Tamarind (you can also add dates if you have). Grind them thoroughly.
Take the Coarse paste in a bowl and Add 1 tsp cumin powder,1 tsp chat masala,Salt as required and 2 cups of water. Mix well and keep it watery / runny as you desire.
20

For Assembling :
Keep everything ready before you start assembling the pani puri. The potato filling, the ragda filling,pooris and the Tikha Pani and meetha Pani
21

First crack the top of the puri with a spoon or with your fingers or thumb. Then stuff the potato filling in the puri with a spoon.
Add a few teaspoons of sweet chutney / meetha Pani.
Then add a few teaspoons of the green spiced water / Tikha Pani
22

For ragda filling, crack the top of the Puri and stuff the ragda filling in the Puri with a spoon.
Add a few teaspoons of sweet chutney/ meetha Pani
Add a few teaspoons of green spiced water/ Tikha Pani
23

Serve it immediately before the puris turn soggy.